Triose Reductone과 Isoleucine의 縮合物

朱光枝 啓明大學校 生活科學硏究所 1976 科學論集 Vol.3 No.-

Ile was completely dissolved in 0.2 N HCI to final concentration of 1 M and then equimolar TR was added at 100°C in an oil bath under bubbling with N₂gas. The reaction mixture was kept for 45 min under the same conditions. The product was separated as crystals. The yield was 29.8%. It was confirmed that the crystals were condensation product of TR and Ile by estimating elemental composition, melting point, paper chromatogram, UV, IR, Mass and NMR specta.

초·중등학교 주변 식품업소에서 채취한 튀김 기름의 산패도

주광지,김민정,김진숙,박은주 啓明大學校 生活科學硏究所 2004 科學論集 Vol.30 No.-

pH에 따른 마늘의 향기성분 변화

주광지,서혜민 啓明大學校 生活科學硏究所 2003 科學論集 Vol.29 No.-

Homogenized garlic samples in the pH 5, 7 and 9 were prepared to evaluate the change of flavor components from garlic by pH adjustment. A total of 34 flavor compounds identified by using GC and GC-MS from these garlic samples. Significant amounts of sulfur-containing flavor compounds(dimethyl disulfide, methyl-2-propenyl disulfide, di-2-propenyl disulfide and others) found in the three garlic samples. Among these volatile components, di-2-propenyl disulfide was the dominant compounds in the pH 5 and 7 but not in the pH 9 because this volatile completely disappeared at the pH 9 condition. Identified total amounts of flavor compounds were decreased as the pH was increased.

대두유의 풍미 안정성에 관한 관능검사

주광지 啓明大學校 生活科學硏究所 1991 科學論集 Vol.17 No.-

대두유의 풍미안정성을 관능검사를 통하여 조사하였다. 가열시간을 달리한 대두유와 MPL-H, MPL-C의 첨가농도를 달리한 대두유를 탈취하여 모든 시료의 풍미가를 동일하게 하고 이를 실온과 60℃암소에 저장하였다. 숙성된 대두유의 풍미안정성을 관능적으로 평가한 결과 가열시간이 길수록, MPL-H, MPL-C의 첨가농도가 클수록 풍미안정성이 저하되었다. 특히 MPL-H를 가한 대두유의 풍미안정성은 그 첨가 농도에 비례하여 점진적으로 감소하였다. 이는 MPL-H가 대두유의 풍미안정성에 직접적인 영향을 미친다는 것을 시사하였다. 저장조건에 따라서는 60℃에 저장한것이 실온의 것보다 대두유의 풍미안정성을 저하시켰다. Commercially refined, bleached and deodorized soybean oil was heated at 185℃ for different lengths of time up to 8 hours. MPL-H(More polar lipids from Heated oil) was added into the soybean oil at different levels up to 10%. MPL-C(More Polar lipids from Commercial oil) was also added into the soybean oil from 0.7% to 0.6%. In order to ensure that the starting oils had identical odors and flavors, all oil samples were deoborized and then subjected to a triangle test before the samples were aged under room temperature and 60℃ oven. All aged oil samples were organoleptically evaluated by a ten-member panel to obtain flavor scores. The result showed that the oil with higher MPL-H added had the lower flavor stability and MPL-C added oils had better flavor scores than those of heated oils at 185℃.

대두유 휘발성 향기성분의 특성과 품질관리

주광지 啓明大學校 生活科學硏究所 1998 科學論集 Vol.24 No.-

Soybean probabley will continue to dominate world vegetable oil and protein market in spite of competition from other oil seeds. Reasons for such dominance include that high-quality protein and oil offer maxinum benefit to consumer at a low cost than can be obtained from any of the other oil seeds. However, the relatively high linolenic acid content and flavor reversion of soybean oil have led to flavor deterioration of the oil and result in the formation of a variety of decomposition products which can have significant effect on the flavor stability of the oil. These undisirable odors and flavors in soybean oil showed significantly lower flavor score and quality of the oil and other foods. To reduce the problems casued by oxidative deterioration of soybean oil should be carried on improvement of technological processes for the tretment of the oil. The modification of soybean oil to include shortchain(C_l2-C_l4) and a low saturated fatty acid also applies by study on the biochemistry of fatty acid biosynthesis. In addition, the application of scientific sensory evaluation of the oil needs more objective analytical tests for odors and flavors by trained, exprienced judges.

첨가 재료에 따른 된장찌개의 관능적 특성

주광지,신묘란 啓明大學校 生活科學硏究所 2005 科學論集 Vol.31 No.-

This research examined the characteristics of sensory evaluation for Doenjang and Soondoenjang soups by the addition of some ingredients. Doenjang is a product of fermented soybean paste after removing soysauce. Soondoenjang is also a fermented soybean paste without extracting the soysauce. The soybean paste soups were cooked with soybean paste and additional ingredients such as anchovy extract, garlic, red pepper powder and green onion by the addition of a single, two, three, and all together respectively. In terms of the characteristics of sensory evaluation, when red pepper powder was added to the both soybean paste soups, the savory flavor was decreased, while the hot spicy-like flavor was increased. The offensive flavor was reduced by the adding garlic and red pepper powder. The overall smell preference was increased significantly only from the Soondoenjang soup with garlic. In particular, the panelists of sensory evaluation test were not contributed to find the differences for soups with two or three ingredients addition. This result has been found that the red pepper powder and garlic took part of important effects for the savory flavor, garlic-like flavor, hot spicy-like flavor and offensive flavor, also the overall smell preference as well as the quality preference in the both of soup samples.

추출방법에 따른 부추와 쪽파의 휘발성 향기성분의 조성

주광지,김효경 啓明大學校 生活科學硏究所 2002 科學論集 Vol.- No.-

The volatile flavor compounds of Chinese Chive and Welsh Onion were compared by using different isolation methods, Simultaneous Distillation Extraction(SDE) and Liquid-Liquid Extration(LLE). Sixty compounds were identifided by GC and GC/MS in the extracts of two samples. In the extract by SDE, Chinese Chive and Welsh Onion dominantly contained sulfur compounds group such as dimethyl disulfide and trans-1-propenyl methyl disulfide. One the other hand low amounts of sulfur components and others as hydrocarbon were identified by LLE. It has been found that SDE is proper method for the analysis of volatile compounds of Chinese Chive and Welsh Onion.

식용유지에 대한 영지 메탄올 추출물의 항산화효과

신묘란,주광지 啓明大學校生活科學硏究所 1992 科學論集 Vol.18 No.-

The antioxidant activity of methanol extract of Ganoderma Lucidum and its fraction-7 were compared with those of 0.02% BHA, BHT in palm oil, soybean oil, lard and sesame oil. They were stored at 60℃ for 4 weeks and examined peroxide value regularly. The antioxidant activity of the methanol extract and its fraction-7 in palm oil and in lard increased in order of Control<BHA<GL MeOH E.<GL MeOH F-7<BHT, Control<GL MeOH E.<BHA<GL MeOH F-7<BHT respactively. There was no antioxidant activity observed in soybean oil after one week storage. While those in sesame oil, in the order of Control<BHA<GL MeOH F-7<GL MeOH E.<BHT. From these results results, methanol extract and its fraction-7 from Ganoderma Lucidum showed antioxidant activity in palm oil, lard and sesame oil.

당 - 단백질 가열반응 시에 생성되는 향기성분에 미치는 지질의 영향

주광지(Kwang-Jee Joo) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

당-단백질의 가열반응 시에 생성되는 향기성분의 형성에 지질의 산화생성물이 어떠한 영향을 미치는가를 알아보고자 casein과 glucose(CG) 그리고 지질을 첨가한 시료(CGL)를 60℃에서 각각 2, 4주씩 저장한 후에 pressure reactor에 넣어 160℃에서 60분 가열 반응시킨 시료에서 향기성분을 추출하였다. Casein, glucose, 지질(CGL) 시료에서 단백질과 환원당의 반응물이 지질의 산화생성물과 반응하여 생성된 함질소 헤테로 고리화합물인 pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine과 2-acetylpyrrole이 확인되었다. 또한 지질의 가열산화 분해성분인 3-methyl-1-butanol, heptanal, nonanal, 2-heptanone과 짧은 사슬의 지방산인 heptanoic acid, octanoic acid가 검출되었다. 또 다른 화합물로 2-acetylfuran이 검출되었으며 glucose의 분해 산물인 5-hydroxymethyl-2-furfural은 모든 시료에서 가장 큰 peak로 그 함량이 현저하게 많았다. 이상의 결과로 보아 시료에 첨가된 지질은 당-단백질 가열반응 시 생성되는 향기 성분의 수와 그 함량을 증대시키는 작용을 하였다고 할 수 있다. The contribution of lipid to thermal flavor generation from glucose-protein reaction was accomplished by isolating flavor compounds from casein-glucose (CG) and casein-glucose-corn oil (CGL) which were stored for 2 and 4 weeks at 60℃ and then reacted at 160℃ for 1 hr. The volatiles from the reactant mixtures were isolated by a solvent extraction method with methylene chloride and analyzed by gas chromatography and gas chromatography-mass spectrometry. Pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-acetylpyrrole originated from interaction of thermal degradation of casein and lipid oxidation were identified in the CGL samples. It was also found that 3-methyl-1-butanol, 2-cyclopene-1,4-dione, heptanal, nonanal, and 2-heptanone were derived from lipid source. Two additional fatty acids, heptanoic acid and octanoic acid were also identified in the CGL samples. 5-Hydroxymethyl-2-furfural, the most abundant volatile, was responsible for the formation of sugar degradation product. The results suggested that the presence of lipid in the samples had more effect on the contribution of volatile formation of glucose-protein thermal reaction than the absence of lipid in the samples.

일반시장에서 튀김식품에 사용된 기름의 화학적 변화

주광지(Kwang-jee Joo),하계숙(Gy-sook Ha) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.3

튀김 식품에 사용되는 기름들은 반복적으로 높은 온도에서 계속하여 사용되므로 튐김기름이 산패 중합되어서 인체에 해를 끼칠 수가 있다. 그러나 현재 사용하던 기름에 대한 폐기처분이나 어떤 법적인 규제가 없다. 이 연구보고서는 일반시장에서 반복하여 사용된 기름에 새 기름을 첨가하여 사용한 기름과 가정용 기름을 시료로 하여 유지의 일반성 상과 가열시간에 따르는 유지의 변화를 조사하여 다음과 같은 결과를 얻었다.<br/> 일반시장에서 몇가지 튀김식품에 사용되는 기름은 가정용 튀김기름보다 그 품질면에서 열등하였다. 또한 가열하기전 신선한 기름 그 자체가 정제식용유의 규격기준에 미달되었다.<br/> 튀김기름은 튀김횟수가 증가하고 가열시간이 증가함에따라 유리지방산가, 과산화물가와 요오드가의 증가 또는 감소등으로 유지 산패의 전형적인 특징을 나타내다가 신선한 기름의 첨가로 가열전 기름의 수준으로 환원되어졌다.<br/> 튀김기름속에 잔존하는 비휘발성 극성성분의 함량은 가열시간이 증가함에 따라 신선한 기름의 첨가에 관계없이 증가하였으며 가열 22시간 후에는 극성성분의 함량이 산패된 기름의 수준까지 이르렀다.<br/> 튀김기름의 지방산 조성은 가열시간이 경과함에 따라 팔미친산, 스테아린산 함량의 비율은 증가하였고 리놀레인산, 리놀레닌산은 그 함량이 각각 감소하였다.<br/> 채종유중 고에루신산 채종유는 다량의 에루신산을 함유하고 있으므로 식용에 부적합하다고 할 수 있다. In deep-fat frying, the fats and oils are used over and over again, and moisture and air are mixed in to the hot oil. Many reports related to these fats and oils have been established that thermal and oxidative decomposition products and polymers formed under the conditions of deep fat frying are harmful to health.<br/> This work was carried out with 3 domestic frying oils and 6 used oils commercially, and that there were difficulties in finding a good definition between fresh oil and used oil with adding unheated oil.<br/> As starting materials. commercially used soybean oil and rapeseed oil already passed over induction period in the lipids oxidation standard. From the qualitative point of view, they were inferior to domestic frying oils.<br/> Free fatty acid and peroxide value of heated oils were increased gradually by the time pass whereas iodine value were decreased. After adding unheated oil to the. heated oil, these values were restored to that of initial levels.<br/> On the other hand, content of polar components in the heated oil were directly related to the heating time.<br/> This result showed that polar compounds may be a clear indicator of used oils.<br/> Fatty acid composition in the used oils, unsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased with heating.